Text 2911, 141 rader
Skriven 2013-07-28 07:00:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Used Bread
==================
-=> RUTH HANSCHKA wrote to RUTH HAFFLY <=-

 ->  SR> I overpay for things sometimes, but try to head for the markdown
 ->  SR> rack first for whatever I'm hunting.

 -> I'll look there as well, gotten some good buys over the years.

 SR> I like the 90% off bread at one store. When the store brand gets
 SR> short-dated they mark it down and put it in a special rack. If you're
 SR> going to use it within the next week there's no point in paying for
 SR> the full price stuff.

We had three used bread stores here until Wonder/Hostess went tits-up. The sold
fresh at outlet prices and store returns for a lot less than that.
 
 -> -> -> potatoes like that without fussing, got to find a recipe!

 -> ->  SR> Sweet potato stuff is hot right now, for whatever reason.

 -> -> Its always been big in the south.

 ->  SR> I don't think a Mississippi grandma ever made sweet potato gniocci.
 ->  SR> Pies, cakes and even waffles maybe.

 -> Probably not the cakes and waffles, definately not gnocci. Pies and
 -> baked or candied are the forms it most often takes around here.
 
Gnocchi (Italian: singular gnocco) are various thick, soft dumplings that may
be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and
cheese, potato, breadcrumbs, or similar ingredients.

Sweet potato dumplings, though, might go down in y'all and shut ma mouf land.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pork w/Sweet Potato Gnocchi
 Categories: Pork, Breads, Potatoes, Herbs, Citrus
      Yield: 5 servings

MMMMM-------------------------GNOCCHI-------------------------------

      4    Sweet potatoes
      4    Idaho potatoes
      3 lg Eggs
  2 1/2 c  All-purpose flour; + more
           - for rolling out gnocchi
      2 tb Salt
      1 ts Ground black pepper

MMMMM---------------------------SAUCE-------------------------------
           Olive oil; for sautéing
      2 lb Pork butt; below
      2 c  Gnocchi; blanched
      1 c  Pearl onions; blanched,
           - peeled
      2    Red bell peppers; roasted,
           - peeled, julienned
      2 c  Braise liquid reduction;
           - from the pork
      1 ts (to 2 ts) orange zest
           Salt & pepper
      1 c  Whole almonds; toasted
      2 tb Chopped parsley leaves

MMMMM---------------------------PORK--------------------------------
      2 lb Diced pork shoulder
      2 tb Salt
      1 tb Ground black pepper
    1/2 c  All-purpose flour; to dust
           - pork
      1    Rib celery; chopped
      1 lg Orange; chopped
      1 lg Carrot; scraped, chopped
      1 lg Onion; peeled, chopped
  1 1/2 qt Chicken stock
      2    Sprigs fresh rosemary

  Recipe courtesy F. Scott's

  MAKE THE GNOCCHI: Preheat the oven to 350øF/175øC.

  Roast the sweet potatoes until tender, approximately 20 to
  30 minutes. Set aside to cool.

  Boil the Idaho potatoes until a knife pierces them easily.

  After all of the potatoes have cooled, peel and grate
  them. In a bowl, combine all the potatoes, by mixer or by
  hand, with the eggs, flour, salt and pepper. Mix only
  enough to incorporate all of the ingredients, and do not
  over-mix.

  To test, take a small portion of the dough with floured
  hands, form into a ball, and blanch in boiling salted
  water. When it floats, remove, taste, and adjust
  seasoning.

  Proceed with shaping the gnocchi into oblong balls, then
  mark with the back of a fork. Boil shaped gnocchi until
  they float. Drain.

  Heat a saute pan over medium-high heat. Add 1 to 2
  tablespoons olive oil, then pork and gnocchi. Saute until
  the gnocchi is slightly golden. Add remaining ingredients
  (except almonds and parsley) and reduce the liquid by 1/2.
  Finish with almonds and garnish with chopped parsley.

  MAKE THE PORK: Preheat the oven to 350øF/175øC.

  Start with the pork shoulder, season with salt, pepper and
  dust with flour. In an extremely hot pan, sear the pork in
  oil until very brown on all sides. Add celery, chopped
  orange and vegetables. Add the chicken stock and boil
  down, scraping the browned crust from the seared meat as
  it boils. Cover the pan with aluminum foil and place in
  the oven for 1 hour. Remove pork, strain liquid and boil
  down to 1/2 the amount. Reserve the pork and the reduced
  braising liquid separately.

  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 17 May 2012

  Uncle Dirty Dave's Archives

MMMMM

 ->  SR> I'll bet they made Steve happy.  The weirdest chips I've seen
 ->  SR> lately are Lays Chicken and Waffles.

 -> That's a Pennsylvania Dutch thing.

 SR> It's a Harlem thing too.

Lays test marketed a bunch of new flavours last year. They all pretty much bit
the bitter carrot except, possibly, the Sriracha chips - allegedly flavoured
with Rooster Sauce (Who Flung Foo) albeit very faintly.

... When women kiss it always reminds one of prize fighters shaking hands.
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